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Camelina Gazpacho Recipe


An extra healthy twist on a traditional summer recipe. A refreshing way to use those tomatoes coming out of your garden in late August.

ingredients:
10 ripe tomatoes - peeled and chopped
1 medium purple onion - finely chopped
1 cucumber - peeled, seeded, chopped
1 sweet red or yellow bell pepper - seeded and chopped
2 stalks celery - chopped
1-2 tablespoons chopped fresh parsley
2 clove garlic - minced
1/4 cup trio red wine vinegar
1/4 cup camelina oil
2 tablspoons freshly squeezed lemon juice
2 teaspoons super fine sugar
Sea salt and fresh ground pepper to taste
1 teaspoon ground chili pepper
2 cups tomato juice

directions:
1. Combine all ingredients in food processor and blend to desired consistency. You want it to have some texture.

2. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight. This will allow flavors to blend.

Serves 8-10.
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